| 糖醋生姜软罐头的研制 |
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| 引用本文： | 张素华,蒋士龙,栾建文,杨文.糖醋生姜软罐头的研制[J].食品工业科技,2000(3). |
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| 作者姓名： | 张素华 蒋士龙 栾建文 杨文 |
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| 作者单位： | 1. 扬州大学农学院食品系,杨州,225009
2. 扬州三和酱品厂,扬州,225009 |
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| 摘 要： | 报告了以生姜为原料 ,通过脱辣、糖渍、醋浸等工艺研制出酸甜可口、鲜嫩清脆、保质期长的生姜软罐头。在研制过程中对生姜丝的口感和口味进行了多次配方试验。结果显示 :糖、有机酸、香醋和食盐的最佳用量分别为 :2 5%、0 .7%、0 .8%和 2 %。
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| 关 键 词： | 糖醋姜丝 糖 有机酸 |
Development of soft canned sweet-and-sour qinger |
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| Abstract: | Retort pouch green ginger was produced after the ginger had been shreded, soaked in water and in sugar and vinegar.It had a trait of harmonious sweet and acid taste,and it also tasted fresh and crisp.After several formulation tests,the best quantity of sugar,organic acid,vinegar and salt was 25%,0\^7%,0\^8% and 2% respectively. |
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| Keywords: | Shreded ginger in sugar and vinegar sugar organic acid |
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